Olivier Salad – The Ultimate Guide to Russian Potato Salad
Growing up, Olivier Salad was always the centerpiece of our holiday table. Grandma would make it with care, and we kids would sneak a bite before it was even served. This creamy, hearty, and oh-so-satisfying dish brings warmth, nostalgia, and joy to every gathering. It’s more than a salad—it’s tradition in a bowl.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 40 minutes
Ingredients
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3 medium potatoes, boiled and diced
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2 carrots, boiled and diced
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4 eggs, hard-boiled and chopped
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1 cup cooked chicken breast or ham, diced
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1 cup canned peas, drained
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3–4 dill pickles, diced
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1/2 cup mayonnaise (adjust to taste)
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Salt & black pepper to taste
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Optional: chopped fresh dill or green onion for garnish
Instructions
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Boil potatoes and carrots until tender, then cool and dice.
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Boil eggs, peel, and chop.
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Combine all ingredients in a large bowl: potatoes, carrots, eggs, meat, peas, and pickles.
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Mix with mayonnaise, seasoning with salt and pepper.
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Chill in the fridge for at least 1 hour before serving.
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Garnish with herbs if desired. Serve cold.
Notes
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Use Greek yogurt for a lighter version.
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Great for next-day leftovers—flavors get even better!
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For a vegetarian version, skip the meat and add extra peas or beans.
Nutrition
- Calories: 320 kcal per serving